Zutaten für A Vegetarian Finnish Mashed Potato Casserole
- Butter
- Vegetarian Chicken Broth
- Russet Potatoes
- 1 lb rutabagas (peeled and cubed)
- 1 lb parsnips (peeled and cubed)
- Garlic Cloves
- 1 bay leaf
- Salt & Pepper
- Dried Thyme
- 2 medium yellow onions (thinly sliced)
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Zubereitung von A Vegetarian Finnish Mashed Potato Casserole
- Preheat oven to 375°F (190°C) and butter a 9x13 inch glass baking dish.
- In a 4-quart soup pot, combine 4 cups vegetable broth, 2 lbs potatoes (peeled and cubed), 1 lb rutabagas (peeled and cubed), 1 lb parsnips (peeled and cubed), 4 cloves garlic (minced), and 1 bay leaf. Bring to a boil.
- Reduce heat, partially cover, and simmer until vegetables are very tender, about 30 minutes.
- Drain well and remove the bay leaf.
- Transfer the vegetables to a large bowl. Add ½ cup (1 stick) butter or margarine.
- Using an electric mixer, beat the vegetables until mashed but still slightly chunky.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme. Transfer the mixture to the prepared baking dish.
- In a large, heavy nonstick skillet, melt the remaining ¼ cup (½ stick) butter or margarine over medium-high heat.
- Add 2 medium yellow onions (thinly sliced) and sauté until beginning to brown, about 5 minutes.
- Reduce heat to medium-low and cook until onions are tender and golden brown, about 15 minutes. Season with a pinch of salt and pepper.
- Spread the caramelized onions evenly over the mashed vegetables.
- Bake uncovered for 25-30 minutes, or until heated through and the top begins to crisp.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
69g
Fat
73g
Carbs
26g
